No Knead Refrigerator Rolls

November 19, 2009 · Filed under Rolls, Thanksgiving Idea

Homemade Rolls (OVERNIGHT/refrigerator) makes 2 dozen

(***Rolled dough can be frozen also)

Make dough the night before-I usually double this recipe, because these rolls are sooo YUMMY!!!

1 cake Fleishmans yeast dissolved in 1 Tablespoon sugar (no water-just squish sugar into the yeast cake in a small bowl.  It becomes liquid by just adding sugar!.)  Set aside until syrupy.

In a large bowl-

Melt 1 cube butter (1/2 cup butter)

Add 1 cup  warm milk.

In a small bowl mix together-

2 eggs

¼ cup  sugar

Add syrupy yeast to butter and milk solution in the large bowl.  Stir well and then add the egg mixture and stir well.

Mix 4 cups of flour with 1 teaspoon salt.  Stir this into the liquid solution with a spoon.. (mixture should be fairly sticky.)  Just mix as well as you can.  Then cover this with plastic wrap and set a plate on top.  Let this stand in the refrigerator over night. The dough should look like this.

3 ½  hours before baking, divide dough in half.  Roll half of the dough out on a lightly floured surface, into a circle shape.  Spread top with soft butter.  Cut circle into quarters and then cut each quarter into thirds, making 12 long triangles.

Roll each triangle up beginning with the large end-and ending with the point—this makes a crescent shape– and place on cookie sheets (12 on each sheet making 24 rolls).

Cover  with a dry dish towel and let rise for 3 hours.

Bake at 350 degrees for 10 -12 minutes or until golden brown.

**If you can not find yeast cakes in the refrigerator dairy section of the grocery store you may be able to substitute 1 tablespoon dry yeast for the yeast cake.  You would need to mix it into 1/4 cup of very warm water about 105 degrees…with the sugar and set it aside until it bubbles up.  You may need to add  just a bit more flour –but I have not ever made them this way.

***TO FREZE:  freeze after dough has been shaped into crescent rolls and placed on cookie sheets. Once frozen, put into plastic freezer bags until ready to use. Return them to cookie sheets and let rise about 6 hours or until light. Proceed with previous baking instructions.

from Lisa Cragun

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Pretzel Jello

November 19, 2009 · Filed under Jello, Thanksgiving Idea

 

Ingredients:

1 1/2 cups sugar
1 cube butter, melted
1 cube cream cheese, softened
1/2 cups sugar
1 tub cool whip (8 oz)
1 large box (6 oz) raspberry jello
2 cups boiling water
1 bag unsweetened raspberries

Directions:

Pretzel Crust:

1 1/2 cups crushed pretzels
1/2 cup sugar
1 cube (1/2 cup) butter, melted

Mix and press into a 9×13 pan. Bake at 350 for 8 minutes. Let cool.

Cream:

8 oz cream cheese, softened
1/2 cup sugar
8 oz cool whip

Blend together. Spread o top of pretzel crush. Refrigerate until cool.

Jello:

6 oz raspberry jello
2 cups boiling water
1 bag unsweetened raspberries

Dissolve jello in water. Add raspberries, stir. Pour over cream mixture. Refrigerate until set.

from Colleen Huber

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Roasted Brussell Sprouts & New Potatoes

November 19, 2009 · Filed under Thanksgiving Idea

Roasted Brussell Sprouts and New Potatoes

from Tricia Stainbrook

Ingredients:

6-8 Brussell sprouts and 4-6 potatoes per serving
1 teaspoon garlic infused extra virgin olive oil per serving
1 teaspoon steak seasoning per serving

Directions:

Preheat oven to 350 degrees F.

Cut Brussell sprouts in halves. Leaving smaller ones whole. Cut potatoes in quarters. Place on sheet pan, drizlle with olive oil, sprinkle with seasoning, toss. Bake at 350 degrees for 30-35 miutes until they just begin to get brown and a little crunchy.

Add crumbled cooked bacon or sage sausage prior to baking for a whole different yummy!

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Green Bean Casserole

November 19, 2009 · Filed under Uncategorized

Green Bean Casserole

by Naomie DeMartini

Ingredients:

20 oz haricot verts (green beans French style – can use two 10 oz bag frozen green beans)
2 tablespoons butter
2 tablespoons minxed onion/shallot alternately
1 tablespoon flour
1 cup sour cream
4 oz shredded Swiss Cheese
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons stuffing mix
6 tablespoons butter, melted

Directions:

Flash cook beans by bringing salted water to boil – cooking beans just until barely cooked a minute or two. Have a bowl of ice water ready and remove beans with tongs or drain quickly and immeditely add ice water to stop cooking and preserve bright green color.

Sauce:

Make sauce by melting butter and shallot or onion. Cook on medium until there is no color, just a little translucent.

Add all other ingredients and turn to low heat but stir until cheese is just melted and remove from heat.

Put drained beans in a cesserole dish in vertical row, and pour sauce down center and top with 6 tblespoons stove top stuffing mix, mized with 6 tablespoons melted butter

Bake at 350 degrees F for 20-25 minutes or until stuffing mix is browned.

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Corn Pudding

November 19, 2009 · Filed under Thanksgiving Idea

Ingredients:

1 16 oz can corn, drained
1 16 oz can creamed corn
2 eggs, beaten
8 oz package corn muffin mix
1/2 cup butter or margarine, melted
1 cup sour cream
2 cups cheddar cheese, shredded

Directions:

Mix all ingredients except cheese. Pour into 9×13″ dish. Bake at 350 degrees F for 15 minutes. Sprinkle with cheese. Bake 15 minutes longer. Serves 6.

From Stacy McFarland

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Hot Olive Salad

November 19, 2009 · Filed under Thanksgiving Idea

 

Ingredients:

2 cups chopped black olives
2 cups chopped celery
1/2 cup blanched, salted almonds
1/3 cup chopped green pepper
2 tablespoon chopped pimento
2 tablespoons minced onions
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 cup mayonnaise

Directions:

Blend. Turn int 1/2 quart dish. Top with 1/3 cup grated swiss, 2 cups crushed potato chips. Bake at 350 degrees F for 25 minutes.

From Stacy McFarland

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Super Easy Cranberry Jello Salad

November 19, 2009 · Filed under Jello, Thanksgiving Idea · Tagged ,

 

Ingredients:

1 large package raspberry jello
1 small container sour cream
1 can jellied cranberry sauce
1 package frozen raspberries, drained

Directions:

Dissolve jello in 2 cups hot water. Cool to room temperature. Beat in cranberry sauce with mixer, then sour cream. Stir in raspberries. Regrigerate until firm.

From Judy Rounds

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Stuffed Autumn Apples

November 18, 2009 · Filed under Thanksgiving Idea · Tagged ,

Stuffed Autumn Apples

Recipe from Tricia Stainbrook

Ingredients:

Use large sweet baking apples such as Golden Delicious, Gala, or seasonal speialty apples such as Ambrosia or Pink Ladies

1/3 cup apple juice or cider per apple
1 teaspoon butter per apple
1 teaspoon brown sugar per apple
1/8 teaspoon almond extract per apple
1/8 teaspoon cinnamon per apple
1-2 tablespoons dried cranberries per apple
1-2 tablespoons dried chopped apricots per apple
1-2 tablespoons chopped pecans per apple

1/4 cup grnola or 1/2 a crumbled oatmeal cookie per apple

Direction:

Preheat oven to 350 degrees F.


Cut 1/8 inch from top of apples. Remove core, cutting to, but not through bottom of apple Hollow out apple leaving a 1/4 inch thick shell, and reserving apple dlesh for filling. Place apples in baking dish, and fill each apple with juice or cider. Bake for 15-20 miutes until apples are slightly tender. Drain, discard juice or cider.

In saucepan combine apple flesh, butter, brown sugar, brancerries, apricots, almond extract, and cinnamon. Cook over medium-high heat for about 5 minute, or until apple is tender. Spoon into prepared apples, top with granola or crumbled oatmeal rasin cookie.

If you want it sweet like a dessert, drizzle caramel over the apples.

Tricia’s Homemade Caramel

1/2 cup brown sugar
1 1/2 tablespoons water
3 tablespoons butter

Simmer the sugar and water for about two minutes. Add the butter and bring it to a boil, then reduce the heat and simmer for 2 more minutes. Remove from heat.

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Gabby Gourmet: November 2009

November 18, 2009 · Filed under Thanksgiving Idea · Tagged ,

Hello everyone!

First of all, I would like to thank everyone who came and supported our meeting Tuesday night. It was so great to see so many of you there. It’s always more fun when there’s more people. So please keep coming to our monthly meetings. The next one will be a lot of fun as well. We plan to build a giant gingerbread house. Details will be announced later.


We had two wonderful demonstrators this month. Tricia and Lisa showed us how to make their favorite side dishes and roll recipes. They are such amazing cooks! Tricia showed us how to make three different side dishes within an hour. That’s pretty amazing, don’t you think? She stuffed apples, cut about a zillion potatoes, made caramel, oiled and seasoned potatoes and brussell sprouts in less than an hour. It was like watching a professional chef on Food Network!

Lisa showed us how to make her favorite rolls. This roll recipe is a little different from what we are used to. You don’t need to knead the dough until your arms hurt. You just stir all the ingredients together and refrigerate the dough over night. How simple is that? I’m definitely trying it out soon. The rolls were soft and delicious. Lisa also fixed green beans casserole  for us. Naomie wanted to demonstrate this recipe but she wasn’t feeling very well. Hope you feel better soon, Naomie. I really enjoyed the green beans casserole.

I will post all the recipes soon. Please save this blog address on your computer so you can access to our sisters’ favorite recipes. This will be a great way to get new recipes.

Also many of you asked what my cooking blog address was – Please click HERE if you’re interested. I have about 160 recipes on my blog. More is coming!

Please contact me if you have any questions. Don’t hesitate to leave a comment. I think anyone can leave a comment here. Thanks for reading. And Thanks for coming to the meeting. Hope to see more sisters next time.

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Frosted Pumpkin Chocolate-Pecan Cookies

October 16, 2009 · Filed under Cookies, Dessert, Pecan, Pumpkin · Tagged , , ,

IMG_4804

IMG_4794

Frosted Pumpkin Chocolate-Pecan Cookies

from Sook Bunton

Ingredients:

1 1/2 cups packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup canned pumpkin
1 egg
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup semisweet chocolate chips
2 cups chopped pecans
Spiced frosting (below)

Directions:

Heat oven to 350 degrees F. Beat brown sugar, butter  and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in pumpkin and eggs. Stir in flour, baking powder, salt and cinnamon. Stir in chocolate chips and pecans.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten slightly. Bake 12-15 minutes or until no indentation remains when touched lghtly in center. Remove from cookie sheet to wire rack. Cool completely. Frost with spiced frosting and place a pecan on top of frosting of each cookie.

Spiced Frosting-

3 cups powdered sugar
1/4 cup butter or margarine, softened
1/4 teaspoon ground cinnamon
3-4 tablespoons milk

Mix all ingredients until smooth and spreadable.

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